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11h
comment How long should bread dough warm up after cold fermentation?
I'd personally recommend experimenting -- I find that if you try to shape while it's too cold, it'll tear rather than form a nice skin. Wet doughs (higher ratio of water) tend to be easier to work when cold, but you often need to add a fair bit of flour to them when shaping just to get it out of the container. (see the book 'Artisan Bread in 5 Minutes a Day', or look for other discussions of 'no-knead' bread made in the fridge).
11h
comment How long should bread dough warm up after cold fermentation?
I've found that when I made cold-risen rolls, I can do the final rise in the fridge, and then only need the 30 min of pre-heating the oven to let 'em get back to room temp. See cooking.stackexchange.com/a/33133/67
12h
comment Does a pressure cooker really cook food evenly?
I suspect that the meat in contact with the bottom of the pot may be getting overcooked. Cooling down the pot in cold water might help, as it'll reduce the amount of time that the lowest pieces are in contact with the conductive heat from the pan. You might also try lifting the food off the very bottom with a steamer basket or similar.
12h
answered Use BBQ for both searing and slow-roasting beef
16h
comment Use BBQ for both searing and slow-roasting beef
You might want to consider searing the meat over the chimney starter (as Alton Brown did in the Good Eats tuna episode), then spreading the coals out for a two-level fire, and cooking on the cool side.
1d
comment Carbonated Beverage in Pressure Cooker
As the bubbles are going to come out in the cooking, if you're really paranoid you can stir it 'til it's flat before you start cooking ... but really, it's just going to help it get up to pressure sooner.
1d
answered Use of sour milk for bread making - how long after the expiration date is it safe?
2d
revised How long can I keep connoli shells with no filling and how should I store them
cleaned up spelling & such.
2d
comment How long can I keep connoli shells with no filling and how should I store them
@ElmerCat : if it's a duplicate, which category does it go in? (personally, I'd be worried about how to pack them so they won't crack in transit.)
Apr
29
answered Fresh pasta noodles in lasagna
Apr
29
comment Is there a way to revive an old potato?
Sometimes when they've gone a bit soft but not downright squishy, if it's the right time of the year I'll cut them up and plant them.
Apr
29
comment Getting a cast iron skillet surface smooth
I do the same. You can see that the center is much smoother than the sides (as that's where I'm scraping more often). You'll never get a smooth pan if you only use plastic or wooden utensils. You also need to use a fair bit of oil to help fill in the low points -- if you're using a non-stick spray or oil sprayer, you likely won't have enough.
Apr
29
comment How can I achieve a good socarrat with paella cooked in the oven?
Did you preheat just the stone, or the pan and the stone? Try that, and then assemble the paella on a warm burner before moving it back to the oven. You might get a bit of an uneven socarrat, but even if it's just in the middle of the pan it's better than none at all. Another option is to cook it on a grill, if you have one and the pan will fit on it.
Apr
28
comment Cheaper alternative to parmesan cheese?
@RossRidge : I'm saying that other cheeses or even non-cheese items are a viable alternative. If it wasn't, why is there the bit about using cheddar? Just because the bulk of the answers so far were about how to get parmesan more cheaply doesn't mean that's what was asked. I think it's you that's misread or misunderstood the question that was asked. Alma has given a perfectly good answer, and your telling her that she has a bad answer was incorrect.
Apr
28
comment Cheaper alternative to parmesan cheese?
@RossRidge : everyone's tastes are different. From the article I linked to : "n the most egregious case, a company called Castle Cheese Inc., whose products ... allegedly contained “no parmesan cheese” whatsoever, according to the FDA. Instead, the product was made up of a mix of Swiss, mozzarella, and white cheddar cheese, as well as a heaping dose of cellulose." How many people out there were fooled and/or preferred that to the real stuff? Often with ingredients, you just need to hit certain notes that could come from an alternate source.
Apr
28
comment What are the guidelines for creating a canning recipe?
There's also the problem of 'dense foods', in which you have to also worry about how thickly you cut the food so that the acids can properly penetrate them. (pumpkin pickles are when I typically see this mentioned)
Apr
28
comment Cheaper alternative to parmesan cheese?
Ross : substitution isn't an 'alternative'? It's a perfectly valid answer in my opinion. (better than the sawdust being sold as pre-grated 'parmesean' in the stores)
Apr
28
comment How to trim a cake so it's level?
Instead of a cardboard cake round ... I like the flexible plastic cutting mats. They require a little more effort to support them when lifting the layer off, but you can slide them in easier than the cake rounds. (if you have to, slide the mat in first, then the cake round in underneath it). Oh, and if you do a significant amount of cake decorating, I highly suggest finding a place that sells MDF cake rounds. (especially as larger cakes require doubling or trippling up the cardboard ones).
Apr
27
answered How long to cook green onions relative to other vegetables
Apr
27
answered How to have my solar system stick that would be edible